The Associate of Applied Science and Career Studies Certificate programs are designed to produce
the trained hospitality and tourism workforce necessary to realize the Region’s goal in establishing
the Roanoke Valley area as a travel, convention, and tourism destination. Such a workforce will not
only serve our visitors, but will also enrich our community by providing quality dining and memorable
hospitality experiences in our local restaurants, clubs, and hotels. Based on statewide projections,
during the next decade there will be a great demand for qualified culinary workers at multiple levels
to service the growing needs of the culinary and hospitality industry in our society. As a provider
of a skilled culinary and hospitality workforce, we will support the various regional economic development
initiatives through our partnership with area businesses and public sector organizations. Completion of
the Associate of Applied Science degree satisfies the American Culinary Federation eligibility requirements
to test for both the Certified Culinarian (CC) and Certified Pastry Culinarian (CPC) designations. Visit
the American
Culinary Federation website for further information.

Students completing the 27-credit hour Career Studies Certificate program receive a technical education
foundation in food production, the culinary arts field, and an introduction to the hospitality industry.
The Associate of Applied Science curriculum provides additional technical education in the culinary arts
while requiring general education courses which may lead to other postsecondary educational opportunities.
Both curricula are competency-based, and dual enrollment opportunities with secondary school programs in
the college's service area are available.

Non-Credit Cooking Classes

Put your apron on and join the Culinary Institute at Virginia Western for our cooking classes. Our restaurant standard kitchen set-up invites you to step into the world of a professional chef. Our chefs will tempt your taste buds with the recipes they have planned. Participants will gain hands-on knowledge of basic cooking techniques while incorporating fresh ingredients into delicious culinary creations. Comfortable clothing is suggested and a closed toe shoe is mandatory.

Classes are held from 12:00p.m. – 4:00p.m. in the kitchen at the Claude Moore Education Complex (behind Roanoke Higher Ed Center). Each class costs $50 per person. For more information, contact the BTT office at 540-857-7272.